What are you cooking today?

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1 hour ago, CincyInDE said:

 

Nowhere did I say grind the meat.

 

 

To me, a chicken burger doesn't mean ground meat. I'm English. To me, what you describe is a chicken burger. A chicken sandwich is something different to an Englishman.

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33 minutes ago, theGman said:

 

To me, a chicken burger doesn't mean ground meat. I'm English. To me. what you describe is a chicken burger. A chicken sandwich is something different to an Englishman.

Clearly. ;)

 

It's just a pet peeve of mine. We don't call it minced meat we call it hamburger (or ground beef). It's the grinding that makes it a burger, not the bun.

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13 minutes ago, CincyInDE said:

Clearly. ;)

 

It's just a pet peeve of mine. We don't call it minced meat we call it hamburger (or ground beef). It's the grinding that makes it a burger, not the bun.

 

Wikipedia already beat us to this conversation...

 

Chicken Sandwich

 

Quote

In American English, a sandwich is any two pieces of bread with filling, including rolls and buns; in British English (and also some other national English varieties such as those of Australia and New Zealand), the word sandwich is defined more narrowly, to require the pieces of bread to be sliced from a loaf, and a roll or bun with filling would not generally be called a sandwich.[1] A bun with a cooked chicken breast as filling would generally be called a chicken sandwich in the US, but in Australia and New Zealand such a dish is not considered a sandwich, and would generally be called a chicken burger instead; most Americans would not consider such as dish to count as a burger, since Americans generally consider a burger to require a patty made from ground/minced meat.

 

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14 hours ago, CincyInDE said:

I found these at V-Markt.  Taste test coming soonish.  They both feel nice and soft, but the Ibis brand already feels better.

 

IMG_20220510_203245.jpg.a13d8d406569554e

 

This Ibis buns worked VERY well last night.  The sugar content was a bit high, but the blue cheese dressing and wing sauce balanced the sweetness.  The ölz buns have even more sugar [shudder]. I will try those at lunch shortly for ham and cheese. 

 

 

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Nothing more revolting than sugar in bread. And in salad dressing. And it is becoming increasingly difficult to find without. :angry:

The already obese masses are being conditioned to need sugar in all their food. Grrr...

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I really like those brioche s except the sweetness. They are a very good combination with spicy chicken stew and hot coffee . I recently found that a local edeka s bakery has them without the sweetness. Even though they make them like buns the shape is not as important as taste for me. 

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loose cocktail tomatoes at 50% off. I'll give this a try...finally...

 

 

tom feta.jpg

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Feta, Tor! Come on over to Crete! Fridge is full of it!❤️❤️👍👍

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Yes! But depends on when. Might be in Hamburg then. Depends on the date. Eye op in Hamburg August 1st. So either I order feta at the Barmbek hospital for my visitor ( private room booked so I can write on Toytown undisturbed by other people's screams ) or feta in a Cretan village!👍👍

 

Basically, we are between countries. This week it's Greece! Sandals today at the beach ( after a pedicure.) 😂

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CHILI CON CARNE -- with some new-to-me techniques, namely

  1) broil the meat

  2) use dried chilis *and* chili powder

 

 

Dried Chili Slurry

60g guiajillo or Santa Fe chilies, toasted, stemmed, and seeded

60g mulato or ancho chilies, toasted, stemmed, and seeded

half a 199g can of chipotles in adobo sauce (I found these at Mitte Meer)

2x 500ml jars of beef fond

 

blend this up.  I had to do it in 2 batches using an immersion blender.

--The dried chilis I found on the most popular home delivery website in the western world. 

 

 

Meat

2 kg ground meat.  I used 1kg beef and 1kg cevapcici because they were on sale.

 

Break up the meats into various sized-chunks and spread them evenly in the large baking pan that came with your oven.  Put them under a ripping-hot broiler (some might call this a grill for some stupid reason) for 8-10 minutes or until nicely browned.  Once coolled off, break up the meat sheet with gloved hands.  Or don't glove up; I don't care. 

 

 

The Pot

in your very large stock pot (mine is 20 liters and in the eind it was more than half full) sautee in oil:

2 diced medium onions

4 diced unspicy Turkish peppers (I used dolmalik variety)

x spicy peppers.  How many and what kind is up to you

 

once these are softened, add in 10 or so cloves of minced or pressed garlic.  I forgot to add the garlic so I dumped in some garlic powder.  whoopsie

 

 

The Spices

after another minute dump in the spices and sautee them for yet another minute:

5g cayenne

40g chili powder (labeled Chili con Carne Gewürzmischung in Germany)

40g sweet paprika

25g cumin

20g coco powder

 

 

The Rest

before the spices burn, add...

4x 800g cans of tomatoes.  crushed, whole, or chunks. It's up to you.  I used the potato masher on the whole ones I added.

the chili slurry

the meat along with any and all accumluated juices

500ml chicken stock

1 bottle of Augustiner Helles (don't use a bitter beer for this, please)

 

 

For Balance

60g brown sugar

40g hot sauce

40g Worcestershire sauce

15g salt

vinegar (do this to taste; the chilis in adobo bring acidity, and the recipe does not accout for this).

 

 

We Cookin'

Gently simmer covered for the next 3-4 hours.  This is important.  The big meat chunks need to get tender.

 

 

Make It Thicc

Check the consistency; it'll almost certainly be too thin, so remove the lid, add the beans...

2x 800 g cans of kidney beans, rinsed

...and simmer uncovered for another hour or two or until it's nice and thick.

 

 

Final Adjustments

Once you like the consistency, taste one final time for seasoning.  Too sour?  Add sugar.  Not meaty enough?  Add salt.  Too sweet?  Add vinegar. 

Remember, you can always add more but you cannot take away.  The potato trick is bullshit.   

 

 

Garnish

tortilla chips

pice de gallo

shredded chedddar

more hot sauce

fresh green onions

sour cream

guacamole

cilantro

Do NOT garnish with peanuts. I have seen this once, and it's a horrible idea. 

 

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That chili is missing a bit of cacao.  Otherwise (y)

 

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douradas.jpg.3e72d40c63a0ade43116fad492e

Technically yesterday... 2 large Douradas, each enough for 3! Straight from Portugal, from the ocean!

Just before seasoning and hitting the grill!

Veggies, mid sized shrimps and lot of green wine!

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The air fryer has become my sidekick these days.  Mix an assortment of veggies with a bit of olive oil, salt & pepper, and voila!  I'm the popular cook.

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